Fish

Reserve

Fish Review

Since its European chef, Nico Romo, raised it to a high culinary level, settling into the niche of French/Asian cuisine with the freshest of seafood, the popularity of Fish has soared. The dim sum appetizer is more beautiful than a flower arrangement. The sweet-chili calamari and other petite plates give the menu a new kick. The bouillabaisse with coconut-lemongrass broth and ginger croutons is one-of-a-kind. Increasing business has triggered a major redo of the spaces, which blend antiqued mirrors and stainless steel, and a new dining room has gone into the adjacent building. The original bar has tripled in size. Some "jazzy" contemporary musicians play on "Wine Wednesdays," when bottles of wine are half-price from 6 to 8.